American recipes measure in cups; most of the world uses grams. Because a cup of flour weighs much less than a cup of sugar, you need an ingredient-specific conversion. Pick your ingredient to convert cups to grams or grams to cups.
Cups to grams chart (1 US cup)
| Ingredient | Grams per cup |
|---|---|
| All-purpose flour | 120 g |
| Bread flour | 120 g |
| Whole wheat flour | 113 g |
| Almond flour | 96 g |
| Granulated sugar | 200 g |
| Brown sugar (packed) | 213 g |
| Powdered sugar | 120 g |
| Butter | 227 g (2 sticks) |
| Milk | 245 g |
| Water | 237 g |
| Vegetable oil | 218 g |
| Honey | 340 g |
| Rolled oats | 90 g |
| White rice (uncooked) | 185 g |
| Cocoa powder | 85 g |
| Chocolate chips | 170 g |
Why weights vary
Scooping flour straight from the bag can pack in 20% more than spooning it into the cup and levelling it. That’s the main reason recipes fail when converted. These values assume the spoon-and-level method.
Volume equivalents
- 1 cup = 16 tablespoons = 48 teaspoons
- 1 US cup = 236.6 ml (a metric cup is 250 ml; a UK cup is often 284 ml in old recipes)
- 1 stick of butter = ½ cup = 113 g
Grams to cups quick chart
| Grams | All-purpose flour | Granulated sugar | Butter |
|---|---|---|---|
| 50 g | 0.42 cup | ¼ cup | 3½ tbsp |
| 100 g | 0.83 cup | ½ cup | 7 tbsp |
| 150 g | 1¼ cups | ¾ cup | ⅔ cup |
| 200 g | 1⅔ cups | 1 cup | ⅞ cup |
| 250 g | 2 cups + 1⅓ tbsp | 1¼ cups | 1 cup + 1½ tbsp |
| 500 g | 4 cups + 2⅔ tbsp | 2½ cups | 2 cups + 3¼ tbsp |
US, UK, metric and Australian cups
- US cup: 236.6 ml (US nutrition labels round to 240 ml).
- Metric cup (Canada, Australia, New Zealand, South Africa): 250 ml – about 5% bigger than a US cup.
- Imperial cup (older UK recipes): 284 ml.
- Tablespoons: US and UK tablespoons are 15 ml; Australian tablespoons are 20 ml.
This converter uses US cups. For metric cups, multiply the gram figure by about 1.06.
Liquids: ml to cups
Water, milk and similar liquids are easiest: 1 US cup ≈ 237 ml, ½ cup ≈ 118 ml, ¼ cup ≈ 59 ml, 1 tbsp ≈ 15 ml and 1 tsp ≈ 5 ml. Oils and syrups weigh different amounts per cup, so use the ingredient list above when a recipe gives weights.
Oven temperatures
| °F | °C | Gas mark |
|---|---|---|
| 325°F | 160°C | 3 |
| 350°F | 180°C | 4 |
| 375°F | 190°C | 5 |
| 400°F | 200°C | 6 |
| 425°F | 220°C | 7 |
For fan (convection) ovens, reduce the temperature by about 20°C / 25°F.
Tips for accurate baking
- Fluff flour, spoon it into the cup, and level with a knife.
- Pack brown sugar firmly unless the recipe says otherwise.
- Measure sticky ingredients like honey in a lightly oiled cup so they slide out.
- Use a digital scale for bread and pastry, where small differences matter most.
Real-life scenarios
- Converting an American cookie recipe: 2¼ cups of flour, 1 cup of butter and ¾ cup of brown sugar become 270 g flour, 227 g butter and 160 g brown sugar.
- Scaling a cake down: Halving 1½ cups of sugar gives ¾ cup, or 150 g – much easier to weigh than to measure ¾ of a cup.
- Using a European recipe in the US: 250 g of flour is about 2 cups plus a tablespoon; 100 g of oats is a little over 1 cup.
- Healthy swaps: Replacing half the butter (113 g) with Greek yoghurt keeps moisture while cutting fat – weighing keeps the ratio right.
Why professional bakers weigh everything
Volume measurements depend on how you fill the cup. In tests, a “cup” of flour can weigh anywhere from about 110 g to 150 g depending on whether it’s sifted, spooned or scooped. That 30% difference is enough to turn a soft cake dense. A digital kitchen scale removes the guesswork and lets you measure straight into the bowl.
Related calculators
- Percentage calculator – scale recipes up or down
- Water intake calculator – daily hydration
- Word counter – for food bloggers writing recipes
FAQs
How many grams is a cup of sugar?
About 200 g for granulated sugar, 213 g for packed brown sugar and 120 g for powdered sugar.
How many grams of butter is 1 cup?
227 g – the same as two US sticks or half a pound.
How many grams is 1 cup of flour?
About 120 g for all-purpose flour, spooned and levelled. Some brands and older recipes use 125–130 g.
Should I use a kitchen scale?
Yes, if you bake often. Weighing is faster, more accurate and means fewer dishes.